Sales and Catering Manager - Spokane Tribe Casino

Job Summary

Under the direction of the Director of Sales & Catering, the Sales and Catering Manager is responsible for the sales, catering and marketing functions STRC, including soliciting of accounts, nurturing and growing client relationships/business, consistently up-selling the hotel's rooms, event & catering space to meet or exceed sales goals, budgeting, forecasting, advertising and the creation of the sales business plan.

Key Duties and Responsibilities: These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position.

1. Identify, solicit, and develop new business through obtaining accounts from reader board service, direct sales from existing accounts, and contact new clients in the market. Solicitation of new and existing business through a combination of outside sales calls, appointments, telemarketing, social media, site tours, constant prospecting and networking
2. Solicit and respond to sales inquiries from potential clients and guests seeking group rooms, meeting space, food and beverage services, etc.
3. Serves as primary contact for meeting and banquet functions to ensure all preparations have been made as detailed on Banquet Event Orders (BEO), last minute needs and changes are responded to expediently.
4. Attend and facilitate weekly BEO meetings with Banquet staff.
5. Manage all details of definite groups including menu planning, AV requirements, process Banquet Event Orders, and obtain guarantees, distribution of group resumes, VIP's, rooming lists and billing.
6. Participate in industry events, trade shows and promotional events with the target market.
7. Maintain relationships with assigned accounts through regular sales calls, client entertainment, site inspections and consistent follow up. (Using traces in applicable Sales & Events Software)
8. Maintain updated knowledge of competitive landscape and create sales plans that meet or exceed revenue expectations and profit goals.
9. Responsible for and implementation of a sales action plan for the development of market segment which includes room blocks, telephone/direct mail /social media solicitation, trade show participation and property tours.
10. Meet or exceed established monthly, quarterly, annual targeted revenue and monthly solicitation goals.
11. Schedule and lead weekly group resume and BEO meetings.
12. Communicate all pertinent information on upcoming group needs, VIP clients, meeting functions to hotel and F&B department staff.
13. Reconcile group bills with clients for approval.
14. Secure new accounts to contribute to enhancing, maximizing, and maintaining a healthy portfolio of accounts.
15. Prepare and distribute weekly, monthly, quarterly, and annual reports (i.e.: goals and forecasts on groups & events).
16. Perform other duties as assigned.

Job Qualifications

• Five (5) years of progressive hotel sales and/or catering supervisory experience required. A combination of education and experience may be considered.
• Bachelor's Degree in hospitality management, or related preferred.
• Obtain and maintain a valid WA State Health Card/Food Handlers Permit.
• Obtain and maintain a valid MAST certification.

Skills and Abilities Required:

• Ability to deal with internal and external customers, some of whom require a high level of patience, tact, and diplomacy to identify needs and appropriate catering and event accommodations.
• Ability to establish and maintain effective working relationships with associates and customers.
• Ability to make sound business decisions and take action quickly based on previous experience and good judgment.
• Knowledge of hotel operations, including marketing plans, food and beverage, preparation of business plans, and sales management.
• Ability and willingness to work nights, weekends, holidays, as required.
• Knowledge of event standards, practices, and procedures.
• Exhibit advanced knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people.
• Exhibit knowledge of supervisory; budgetary and human resources principles and procedures.
• Exhibit knowledge of applicable laws and regulations as well as STCR's internal controls, policies, and procedures.
• Demonstrate computer proficiency with Microsoft Office Suite software, Sales and Catering Software, and POS .
• Demonstrate strong organizational, planning, and time management skills.
• Demonstrate strong communication skills. Read, write and speak English fluently.
• Demonstrate skill in working courteously with the public as well as developing and maintaining strong working relationships.
• Demonstrate skill in using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
• Demonstrate ability to cheerfully handle stress in a fast-paced environment.
• Demonstrate working knowledge of health & safety standards, and safety regulations as required.

Physical Demands: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be considered to enable individuals with disabilities to perform essential functions.

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Shift work, holidays, weekends, or nights may be assigned.

Ability to maneuver in all areas of the casino, ascent/descent from stairs, frequent standing, walking, sitting, reaching, stooping, kneeling or crouching, and/or prolonged periods of time focusing on tasks. Ability to lift at least 50 lbs. May regularly need to lift/ move, push, or pull up material or boxes necessary to the job function, with or without assistance.

Occasionally required to lift/move, up to one hundred (100) pounds of force (pulling, pushing, lifting, carrying, etc.) and reach with hands and arms, use hands to grasp, and have finger dexterity to handle objects, tools, or controls. Exposure to both extreme Hot and Cold temperatures, equipment, and substances and regularly required to work in tight, high or confined spaces.

Specific vision ability includes close vision, distance vision, color vision, peripheral vision, and depth perception. Visual acuity to discern and examine text, graphics, color, and symmetry. Speech to communicate clearly, express ideas and convey information in an understandable manner. Ability to hear for listening comprehension and to understand ideas presented through spoken words and sentences. Manual dexterity to operate office or required equipment and examine or update documents, records, data, instructions, logs, and files.

Social perceptiveness to assess and understand other's reactions and behavior. Critical thinking to use logic and reasoning, to reach conclusions/solutions. Comprehension in assessing, analyzing, and processing alpha, numeric, and visual data and completing required tasks or documents accurately. Ability to tolerate stress and conduct tasks under critical deadlines. Ability to concentrate on a task over a period of time without being distracted.

WORK ENVIRONMENT The work environment characteristics described here are representative of those a team member encounters while performing functions of the job and in areas monitored by security or surveillance cameras. Work in casino operations and/or internal or external environments occasionally. Exposure to secondhand smoke, moderate to high noise level, bright lights, fluctuating temperatures/weather conditions.